Blueberry muffins

Blueberry muffins

57 ratings

Angelo, student


„I like to take these delicious blueberry muffins to school. The other kids love them as well!“

Difficulty

Medium 👍
25
min.
Preparation
20
min.
Baking
10
min.
Resting

Ingredients

Servings:-15+
120 g
butter (soft)
200 g
sugar
2
eggs (medium)
260 g
all-purpose flour
8 g
baking powder
150 ml
milk
150 g
blueberries
salt
Metric
Imperial
  • 120 g butter (soft)
  • 200 g sugar
  • 2  eggs (medium)
  • 260 g all-purpose flour
  • 8 g baking powder
  • 150 ml milk
  • 150 g blueberries
  • salt

Utensils

  • muffin tins
  • standing mixer or hand mixer with beaters
  • oven
  • rubber spatula (optional)
  • 2 small bowls
  • ice cream scoop (optional)
  • muffin cups (optional)

Enjoy with

Classic hot chocolate
These fluffy blueberry muffins absolutely need to be enjoyed alongside a classic hot chocolate, the perfect indulgent Sunday breakfast.

Nutrition per serving

Cal
196
Protein
3g
Fat
8g
Carb
27g

Step 1/6

Preheat oven to 160°C/320°F. Beat soft butter with sugar in a standing mixer or with a hand mixer until fluffy.
  • 120 butter
  • 200 sugar
  • standing mixer or hand mixer with beaters
  • oven

Preheat oven to 160°C/320°F. Beat soft butter with sugar in a standing mixer or with a hand mixer until fluffy.

Step 2/6

Add eggs, one at a time, and continue beating until well-combined.
  • 2 eggs

Add eggs, one at a time, and continue beating until well-combined.

Step 3/6

In one bowl, mix almost all the flour with baking powder and a pinch of salt. Next, alternate adding the flour mixture and milk. Blend into a smooth batter.
  • 250 all-purpose flour
  • 8 baking powder
  • 150 ml milk
  • salt
  • small bowl

In one bowl, mix almost all the flour with baking powder and a pinch of salt. Next, alternate adding the flour mixture and milk. Blend into a smooth batter.

Step 4/6

In another bowl, mix blueberries with the rest of the flour. This slight coating prevents them from sinking to the bottom during baking.
  • 150 blueberries
  • 10 all-purpose flour
  • small bowl

In another bowl, mix blueberries with the rest of the flour. This slight coating prevents them from sinking to the bottom during baking.

Step 5/6

Now, carefully fold in the blueberries by hand using a rubber spatula or a wooden spoon.
  • rubber spatula (optional)

Now, carefully fold in the blueberries by hand using a rubber spatula or a wooden spoon.

Step 6/6

Fill the muffin tins with the batter and bake in a preheated oven at 160°C/320°F for approx. 20 – 25 min. until golden. Cool in pan on a baking rack for approx. 10 – 15 min. Enjoy warm or leave to cool completely on a wire rack.
  • muffin tins
  • muffin liners (optional)
  • ice cream scoop (optional)

Fill the muffin tins with the batter and bake in a preheated oven at 160°C/320°F for approx. 20 – 25 min. until golden. Cool in pan on a baking rack for approx. 10 – 15 min. Enjoy warm or leave to cool completely on a wire rack.